It’s the most pressing question of the weekend: “Where should I eat?” Here, Eater editors issue tried-and-true recommendations for places to check out this weekend.

For a burger at the bar: Holstein’s

For over a decade, a hot pink cow stood watch outside Holsteins at the Cosmopolitan. The restaurant closed last year, but it’s back — this time on Main Street in the Arts District — with a teal cow and a moodier, brick-and-wood interior. It’s a smaller space, but still delivers the over-the-top burgers and shakes that made it a Strip staple. Slide into a circular booth or grab a bar seat and order the popular Forager Burger with a beef-mushroom blend, onion marmalade, and Swiss. My go-to is the classic: juicy, flavorful, and rich enough to stand on its own. Pair it with fries and a cookies-and-cream shake topped with a cookie sandwich and bigger than my head.

For drinks and bar snacks: Nocturno

From DJ Flores of Milpa, moody Mexico City-style bar Nocturno offers a deep list of precise, playful cocktails worth exploring. The Peach Blow Fizz, made with strawberries, channels the frothy delight of a Ramos gin fizz. A dessert cocktail of orange juice, cream, Aperol, and vanilla tastes like a grown-up Creamsicle. The food, though, is just as compelling. The prosciutto tower layers a perilous stack of crispy housemade chips and silky prosciutto, all served over a bright, herbaceous sauce that demands to be smeared on every bite. Spicy tuna arrives like a cannoli, wrapped in a crispy wonton with Calabrian chile heat. Mushroom arancini are earthy and warming, best chased with the minty Brazilian-style lemonade.

For New York-style cheesecake: Junior’s

Legendary Brooklyn-based diner Junior’s brings its iconic cheesecake and comfort classics to Resorts World. Breakfast is big and nostalgic — think custard-soaked French toast crusted in cereal and omelets that barely fit the plate. But lunch and dinner bring more to crave, like the brisket melt, with juicy shredded brisket, mozzarella, and sautéed onions and peppers on grilled bread, served with a glossy au jus for dipping. Skip the fries and go for the onion rings — thick-cut and deeply golden, with a satisfying crunch that gives way to tender, sweet onion. And of course, save room for cheesecake. The original is rich and creamy, but I’m partial to the one topped with a dense, fudgy brownie.